Crispy Southern Salmon Patties

This recipe is a spin on my classic salmon patties. I changed out a few of the ingredients, including adding some of my homemade cajun seasoning, to give them a subtle spicy flavor and a crispy cornmeal coating. If you are a salmon patty fan, you’ll love this variation of the recipe!

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SOUTHERN SALMON PATTIES

Crispy Southern Salmon Patties are the kind of easy dinner recipe that is perfect for a busy weeknight. First of all, you might just find that you already have the ingredients needed to make Southern Salmon Patties on hand. I’ve taken to buying the boneless skinless canned salmon at Costco. This allows me to avoid having to pick the bones, skin, and dark flesh out. I never let my pantry run out.

What to serve with Crispy Southern Salmon Patties?

With my traditional salmon patty recipe, I almost always serve them with brown rice and a salad. For this Southern version, I like to break out my favorite Southern sides.

You can’t go wrong with a good mac and cheese recipe on the side. How about grits? I think I may have made grits only once or twice, but they’d be great with these cajun salmon patties. Anyone like collard greens? Those would be fantastic as well.

To be honest, salmon patties are pretty versitile and easy side dish recipes that would taste great with them aren’t difficult to find.

How to make Southern Salmon Patties:

You’ll see how easy these pan fried salmon patties really are to make.

The first step is to saute up some diced onion in butter. It was one of my readers, in fact, who told me to saute them first. This would not only make them more mild in the finished salmon patty, but it would allow them to not burn when cooking the salmon patty in some hot oil. You’ll want to set those sauteed onions aside and let them cool a bit.

Next step is to combine all of the ingredients except the oil and the cornmeal, including the cooked onions, in a large bowl. You can use a wooden spoon but you’re going to have to get your hands dirty to form the salmon patties, so you might as well get them in there to do the final mixing.

Form this mixture into four patties, then coat both sides in the cornmeal.

Using the same pan you used to cook the onions, heat the oil to just below the smoking point and cook your Southern salmon patties until they’re nice and crispy, turning only once.

You can eat them hot for dinner or eat them cold on a salad the next day!

Reader Interactions

Comments

These sound like they might be a notch up from my Grandmother’s (sacrilege 😮 ) I can’t wait to try them on a sandwich with some ketchup and mustard, but your thoughts on pairing them alongside grits sounds awesome too!! : D

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